FIELD: food-processing industry, in particular, ice-cream production. SUBSTANCE: frozen confectionery product, such as water ice-cream or sorbet, comprises 2-16 individual gum inclusions having volume of up to 1 ml and distributed in ice-cream mixture. Each inclusion has predetermined shape. Product may have enclosure and core, with inclusions in core. Enclosure thickness may reach 2-4 mm and its length may make 20-50% of total length of product. Method involves preparing ice-cream mixture; cooling said mixture to temperature of -1.3 C; preparing and cooling gum inclusions to temperature of from -1.2 C to -1.5 C; automatically introducing gum inclusions into ice-cream mixture by means of fruit feeding mechanism so that inclusions are distributed in ice-cream mixture. EFFECT: improved quality and wider range of products.
